Justin ^ ^

I would like to thank all the people who helped me to complete this project, including all my teachers who teaches us everything that we need to know and my family especially my sister.

Cuba

Dominican Republic

Haiti

Puerto Rico

Jamaica

Trinidad and Tobago

Guadeloupe

Martinique

Bahamas

Barbados

Netherlands Antilles

St.Lucia

St.Vincent and the Grenadines

US Virgin Islands

Grenada

Aruba

Antigua and Barbuda

Dominica

Cayman Islands

Bermuda

St.Kitts and Nevis

Turks and Caicos Islands

British Virgin Islands

Anguilla

Montserrat

Pigeon Peas & Rice Ingredients: -water -lime juice 1 cup of rice

1/4 teaspoon of thyme 1 tablespoons of butter -a dash of hot pepper sauce 1/4 pound of salt beef (Optional) 2 ounces of dried pigeon peas or 1/2 -pound of fresh pigeon peas or 1 can -of pigeon peas 16 ounces -black pepper to taste -salt to taste

Fungee & Pepperpot Ingredients For Corn Meal Fungee 4 cups water 2 cups corn meal 1 tsp salt to taste 6 okras, cut into small pieces For Pepper Pot 2 cloves of garlic, chopped Vegetable oil meat scraps(pieces of meat, bones & skin) 4 cloves, cut 2 medium onions, chopped

4 tbsp ketchup 4 tbsp margarine 1 bunch thyme 1 bunch chive 1 lb spinach, chopped 2 cups fresh greenpeas 4 fresh green eddo leaves 1 lb antrobers(eggplant), peeled & cut 1 lb okras, chopped 1/2 lb pumpkin,peeled & cut 1 lb salt beef, chopped 1 lb pig snout(optional), cut 1 lb green papaw, cut 3 small squash, cut 1 tbsp salt 1 tbsp pepper

Keshi Yena Ingredients: 4 medium diced onions 1 large clove garlic 1 large green pepper, chopped 1 tbs. parsley, ripped A few drops Tabasco sauce 2 tbs. ketchup 1/4 cup pimento olives, sliced 1 tbs. capers 1/4 cup raisins 2 tbs. Piccalilli pickle 3 egg yolks salt and pepper to season 1 large Gouda or Edam cheese shell, with the majority of the cheese scooped out and the wax removed (soak the shell in hot water and the wax should peel away) 1 lb minced beef or cooked chicken meat. 1 tbs. salted butter 2 tbs. olive oil 3 large tomatoes, peeled and diced (pour boiling water over the tomatoes and leave them to stand for one minute. When the skins split, they will be easy to remove)

Crack Conch with Peas and Rice Ingredients 1 1b conch 1 1b prepared tempura batter For the Tempura batter 2-4 cups water 1 lb flour 1 tsp black pepper 1 tsp garlic powder 1 fresh thyme 1 egg (beaten) For Bahamian Peas and Rice 1 cap pigeon peas 1 1/2 cups of rice 1 medium onion, diced 1/2 cup tomato paste 1/2 small ripe tomato, chopped 2 slices bacon or salt pork diced 2 tsp fresh thyme

Coucou & Flying Fish Ingredients 1/2 pt. cold water 1 tsp salt 1 stick of butter 4 okras, thinly sliced 1 pt. boiling water 1/2 pt. corn meal For Flying Fish 1 tbsp salt 1 cup water 2 fresh limes juiced 6 flying fish, filleted 1 tsp salt 1 tsp white pepper 1 egg, beaten 1 cup breadcrumbs 1/2 cup fry oil 1 bunch thyme and majoram (like oregano), chopped very fine 1 bunch fresh green celery, chopped very fine 1 onion, chopped very fine

Bermuda fish chowder Ingredient 3 pounds Fish heads from non-oily fish, cut into 2″ pieces. 1 pounds Red snapper 1 small Onion, sliced

2 mediums Celery stalks, chopped 2 mediums Carrots, chopped 1/2 Lemon, sliced 1 teaspoon Salt 1/2 teaspoon Whole black peppercorns 1 1/2 Bay leaves 5 1/3 cup Water 2 tablespoons Butter 2 mediums Celery stalks, chopped 1 medium Carrot, chopped 1 medium Onion, chopped 9 ounces Tomatoes, peeled, seeded and chopped 1-1/4 cup Dry white wine 2 teaspoons Fresh lemon juice 1-1/3 teaspoon Tomato paste 1/2 teaspoon Paprika 1/2 teaspoon Ground thyme 1/4 teaspoon Freshly ground white pepper. 1/4 teaspoon Hot pepper sauce 1 Bay leaf 1 pinch Cinnamon 1 pinch Freshly grated nutmeg 2 tablespoons Dry sherry 1 tablespoon Dark rum 5 cups, about 5 minutes.

Broiled Fish West Indian Style: Ingredients: 4 1/2 pounds fish, scaled and gutted 1 teaspoon Accent 2 cups water 2 teaspoons Margarine 2 medium onions, cut up 1 Tomato, chopped 1 tablespoon Vinegar 3 tablespoons Lemon or Limejuice Method:

Place fish will all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes. Serve with sliced lime. Okra Fungi Ingredients: 10 ounces package frozen cut okra 1 1/2 cups fine yellow cornmeal 2 1/2 cups boiling water 2 tablespoons butter 1/4 teaspoon salt Pepper, to taste

Buccaneer’s Turtle Steak Ingredients: 2 pounds turtle steak, cut into 4 to 6 pieces 1 large sweet green pepper, seeded, cored and sliced 1 teaspoon garlic powder or 2 cloves fresh garlic, minced 1 teaspoon dried thyme or 1 large spring fresh thyme 2 15-ounce cans stewed tomatoes 2 teaspoons seasoning salt 2 tablespoons Worcestershire sauce 3 tablespoons Pickapeppa Sauce 2 tablespoons Tortuga Gold Rum 3 tablespoons fresh limejuice 2 teaspoons garlic powder 1 seasoning pepper, diced 1 tablespoon ground black pepper 4 tablespoons coconut or vegetable oil 1 large or 2 medium sliced yellow onions

Monk’s Black Beans Ingredients: Water 10 c Jar (4 oz) pimientos 1 (chopped) Green pepper chopped 1 lg Onion chopped 1 lg Green pepper 1 lg Olive oil 2/3 c Salt 4 ts Pepper 1/2 ts Sugar 2 tb Vinegar 2 tb Garlic cloves crushed 4 Bay leaf 1 Oregano 1/4 ts Cooking wine 2 tb Olive oil 2 tb

KeshiYená Ingredients 2 sliced onions 1 garlic clove 1 chopped green pepper 1 small Edam cheese (2 to 2 1/2 lbs) 2 lbs. shredded cooked chicken 3 tomatoes, chopped and peeled 1/4 cup sliced olives 1 tablespoon capers 1 tablespoon parsley 1/4 minced hot pepper (or hot sauce to taste) 1/2 cup raisins and chopped prunes 1 tablespoon tomato paste 2 teaspoons Worcestershire sauce 2 tablespoons ketchup 2 tablespoons mustard Salt and pepper to taste 2 tablespoons butter 5 eggs

Sancocho Ingredient 4 pounds Chicken 1 pounds Tocino 2 pounds Pork chops 1 1/2 pounds Goat meat 1 pounds Sausage 2 pounds Yucca 2 pounds Malanga 5 Ears of corns 6 litres Water

1 1/2 tablespoon Oregano 5 teaspoons Salt 2 tablespoons Naranja agria 1 medium Size onion 1 teaspoon Smashed garlic Parsley leaves Cilantro leaves 1 Chicken bouillon cube 2 pounds Spanish pumpkin 2 pounds Sweet potatoes 4 larges Plantain bananas 2 pounds White yam or taro 2 tablespoons White vinegar Worcestershire sauce; optional 2 Green bell pepper; cut into four piece

Oil Down Ingredients 8-10 young dasheen 1 sprig celery, chive and thyme 2 medium carrots chopped 2 green peppers chopped 1 lb dumplings 2 tps tumeric (saffon) 1/2 lb Salt meat( pre-soaked overnight) 1 large Breadfruit peeled 2 cups coconut milk 1 medium onion chopped

Porc-Colombo Ingredients: 800g porc meat 4 chives 5 parsley sticks 2 chilis 1 thyme stick 1 onion 1 zucchini 1 aubergine 3 potatoes 1 green mango 7 cloves of garlic 1 pinch of coriander and aniseed 2 spoonfull of massalé or Colombopowder 1 pinch of clovepowder juice of 1 lemon, vinegar, oil, salt, pepper

Pepper Pot Ingredients 1 bay leaf 4 cups water 2 sticks cinnamon spice 12 heads of clove 1/2 cup chopped celery 3 teaspoons sugar(brown) 2 table spoons seasoning salt 1 hot red pepper(whole) 1/4 teaspoon dried thyme 2 teaspoons black pepper 5 lbs salt beef (chopped) 5 lbs cow heel (chopped) 5 lbs beef (chopped) 1 bunch fresh parsley, chopped 1 teaspoon salt or (add salt to taste) 1/4 bottle or 4 cooking spoons Casrep(original)

Fried Pork (Griot) with Rice & Beans Ingredients

1 cup bitter orange juice 1/2 cup vegetable oil 1 tsp salt 1 tsp black pepper Dash of thyme 1 hot green pepper, chopped 1/2 cup shallots, chopped 1 Large onion, finely chopped 3 lbs shoulder of pork, cut 1″ to 2″cubes For Riz et pois 2 cups long grain rice 4 cups of water 1 cup red kindney beans 1 onion, finely chopped 1 green pepper, chopped 1 tbsp butter 2 tbsps vegetable oil salt Optional side dish. Riz Djon-djon (this can be substituted for riz et pois colles) 4 cups of water 2 cups long grain rice 1 cup Haitian black mushrooms(dried) 2 cloves of garlic, finely chjopped 4 tbsps butter Dash of Black pepper, salt & thyme For Bananes Pesees 4 green plantains, sliced into 3/4 discs 1/2 cup vegetable oil Dash of salt

Ackee & Salt Fish Ingredients 3/4 teaspoon tomato paste 1/2 sweet green pepper sliced 1/2 sweet red pepper sliced 1/4 teaspoon black pepper Pinch of seasoning salt 2 Cans of ackee, drained 1/4 lb boneless codfish 1/2 cup vegetable oil 1 onion, sliced

1/4 teaspoon dried thyme 1/4 scotch bonnet pepper sliced 2 small tomatoes, chopped

Pork Colombo Ingredients: 2 teaspoons Tamarind Sauce 3 cloves garlic, crushed 1 Scotch bonnet (or habanero) chile, seeds and stem removed, minced. 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute small hubbard squash). 1 cup cooked navy beans 2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk 2 tablespoons Colombo Curry Paste

Arroz Con Gandules Ingredients: 4-5 cups of hot water ½ cup ready made sofrito 1 can tomato sauce 3 tablespoons of oil Salt & pepper to taste 1 packet of Sazon with achiote 16 ounce can of gandules (cooked green pigeon peas) 2 cups short grain rice (rinsed) - long grain will work too 2 tablespoons of alcaparrado (cappers and olives mixed together)

Stewed Salt Fish with Dumplings, Spicy Plantains & Breadfruit Ingredients For the Stewed saltfish

1 lb saltfish 1 small onion 1 green pepper diced 1 lb tomatoes chopped 4 tbsp vegetable oil 2 tbsp margarine 2 tbsp parsley chopped 6 scallions finely chopped 5 cloves chopped garlic salt & pepper to taste For the Spicy Plantains 2 tbsp fresh ginger peeled & grated 1 small onion grated 1/4 tsp salt 1/4 tsp hot sauce or finely chopped pepper 3 medium sized plantains(peeled & chopped into 1/2 pieces) fry oil For the Coconut Dumplings 1 1/2 cups flour 1/4 tsp salt 1 tbsp oil 1 tbsp margarine 1/2 cup of water 1/2 cup grated coconut For the Seasoned Breadfruit 2 tbsp oil 1 tbsp unsalted butter or margarine 1/2 cup red pepper diced 1 medium onion chopped 4 garlic cloves crushed 1 tbsp fresh thyme leaves 2 tbsp fresh parsley chopped 3 cups full breadfruit chopped into 1″ pieces 1/2 cup chicken broth or 1 cube dissolved in 1/2 cup water 1/4 tsp salt 1/4 tsp freshly ground pepper

Green Fig & Salt Fish Pie Ingredients 2 sweet peppers 2 tomatoes, thinly sliced

1 onion sliced 1/2 tsp. black pepper 1 tsp. bread crumbs 2 lbs. green figs 1 lb. saltfish 1/2 lb cheese 1/2 cup milk 1 tbsp. lime juice

Callaloo Soup Ingredients 12 okra pods 2 pounds fresh kale 2 onions, thinly sliced 1/2 pound callaloo, or fresh spinach 1/4 pound salt pork, cut into thin strips 1/2 pound fresh lean pork, cubed Freshly ground black pepper to taste 1 hot pepper, seeds removed, sliced 1 tablespoon chopped fresh thyme 6 cups chicken stock

Roasted Breadfruit & Fried Jackfish Ingredients Fry Oil 1 tbsp salt 1 lb Jack Fish Lime or lemon juice 1 large Roasted Breadfruit, peeled and sliced. 1/4 cup minced seasoning (onion, chive, garlic, thyme). 1 cup Flour for coating (add as desired) For Sauce Preparation (optional) 1 cup water 1 sprig thyme 1 tbsp fry oil 1 medium onion minced 1 clove garlic minced 1 medium ripe tomato sliced 1/2 oz margarine 1 tsp tomato paste Salt and pepper to taste 1 small sweet pepper for garnish

Callaloo

Ingredients 8 ochroes 1 dozen dasheen leaves 2 crabs or crab meat. 1 tablespoon of butter Chives, salt and pepper 1/2 cup of finely chopped onion 1/4 teaspoon of Angostura aromatic bitters 1/2 kilo of salt meat or pork. (1/4 pound) 1.8 liters of water. (2 quarts) 1 whole hot green pepper

Okra Fungi Ingredients 1/4 teaspoon salt pepper, to taste 2 tablespoons butter 2 1/2 cups boiling water 1 1/2 cups fine yellow cornmeal 10 ounces package frozen cut okra

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